Homemade Shake And Bake Chicken
Crispy homemade Shake and Bake chicken features tender chicken legs coated in a flavorful seasoned crust, perfect for a quick, family-friendly dinner with bold, savory flavors.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Combine flour, paprika, salt, garlic powder, dried thyme, and pepper in a plastic bag.
- Dip chicken legs and thighs in milk, then shake off excess.
- Add chicken to the bag and shake to coat evenly.
- Place coated chicken on a greased, foil-lined baking pan.
- Bake uncovered for 45 minutes until tender and coating is crisp.
Tips & Substitutions
For a spicier kick, consider adding cayenne pepper or chili powder to the coating mix. If you're out of thyme, oregano can be a great substitute. To ensure even crispiness, arrange the chicken in a single layer and avoid overcrowding on the pan. This homemade shake and bake technique is a classic in American recipes and can be adapted for pork or fish as well.
Serving Suggestions
Serve the shake and bake chicken with a side of Ore-Ida Hash Browns for a delicious, comforting meal. A fresh green salad or steamed vegetables pairs well to balance the richness. For a heartier option, try it alongside Joanne'S Chicken And Rice Casserole for a filling dinner that everyone will enjoy.
Storage & Reheating
Leftover shake and bake chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through and crispy. Avoid microwaving to maintain the coating's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Shake And Bake Chicken contains roughly 34 calories, with 3g protein, 4g carbohydrates, and 1g fat. It is an excellent source of vitamin C (29% of the Daily Value). Note that it is relatively high in sodium, at 1905mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skinless chicken for this recipe?
Yes, you can use skinless chicken legs and thighs, but keep in mind that the coating may not adhere as well, and the chicken may not be as juicy. If using skinless, consider marinating the chicken in the milk longer to enhance flavor and moisture.
What can I use instead of milk?
If you don't have milk, you can substitute with buttermilk for a richer flavor or even a non-dairy milk like almond or soy milk. Just ensure that the alternative is unsweetened to maintain the savory profile of the dish.
How do I know when the chicken is done?
The chicken is done when the internal temperature reaches 165°F (75°C). You can also check for juices running clear and a golden, crisp coating. Use a meat thermometer for the most accurate results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).